Red Bell Pepper Soup

Red Bell Pepper Soup

 

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Active Time:  20 Minutes
Total Time:  40 Minutes
Yield:  Yields 7 1/2 cups; serves 6
The jalapeno chiles, tomatoes, garlic, lime, and cilantro add a medley of volume and mirth to the stable yet mellow chicken broth and potatoes. This recipe retains its richness and flavor when doubled, making it a good choice for guests. If you like a little extra kick, garnsih each serving with a touch of freshly crushed red pepper.
RECIPE INGREDIENTS
4 cups chicken broth
2 jalapeno chiles, halved lengthwise, deveined, seeded
1 large red potato, peeled and chopped
4 plum tomatoes, seeded and diced
2 tablespoons olive oil
2 large cloves garlic, crushed
4 red bell peppers, seeded and chopped
1/2 cup milk
1/2 cup heavy cream
zest and juice of 1 lime
1 cup sour cream, garnish
Chopped fresh cilantro, garnish
 
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DIRECTIONSCombine broth, jalapeno chiles, potato, and tomatoes in large saucepan. Cover and simmer over medium-low heat until potato is tender, about 20 minutes. Discard chiles from broth.

Heat oil in heavy large skillet over medium heat. Add garlic and bell peppers; saute until tender, about 12 minutes. Transfer mixture to a blender. Working in batches, add broth mixture to the blender with bell peppers and process until smooth. Transfer soup to the large saucepan. Stir in milk and cream. Rewarm soup over low heat (do not boil). Add lime zest and juice. Season soup to taste with salt and pepper.

Ladle soup into serving bowls. Garnish with sour cream and cilantro.